Smash garlic, salt and 1-2 mint leaves on a garlic mortar and pestle. My boyfriend, however, ate it (twice!) but isn't a huge chilled soup fan. If you fried the zucchini, place paper towel on the plate to absorb the extra oil. I love chilled soups - this one had tons of flavor for very few ingredients. Serve it with a dollop of tangy plain yogurt. This was EXCELLENT! Easy to make, tastes even better the next day. I added the yogurt to the soup instead of using it as a garnish. Instead of transfering the soup to the blender, I used a drink hand mixer right in the soup pot and it worked fine. This soup was easy to make, delicious, and low fat as well! I had to increase the amount of seasoning, as it came out too bland for our taste. This soup is delicious! I added a few tomatoes and carrots, and used green & purple basil leaves. We made a few changes: used Consorzio garlic olive oil, increased the amount of cumin to 1T, added 1/2T biber (turkish red peper flakes, if you can't find it, domestic will do), added a kafir lime leaf, increased the yogurt to 1C and blended it in (right in the soup pot with an immersion blender as suggested above.) This is a fantastic soup! And a great thing to do with those zucchini that grow too big for anything else. I also sauted garlic with the onion and added a teaspoon of whole cumin seeds. Try it! Don't be afraid of the yogurt-it's better with it in.ĭeliciuos! I added tomatoes and carrots based on another reviewers suggestion. It got rave reviews from some very scrutinizing ladies.
Next time I may throw in some other veggies like carrots.Īll I have to say is: DANG. Cook for 5 minutes, or until the zucchini is tender, stirring constantly. Cook the onion for 5 minutes, or until very soft. Lightly spray a large skillet with cooking spray. Cover and refrigerate while making the soup. Yummy, healthy and SUPER-easy! I liked it even more hot. In a medium bowl, stir together all the salsa ingredients. also added garlic and a little cream after pureeing. With these additions the soup was quite good.įabulous! i only used 1 can of veg stock and used 1/2 a large red onion. However, the one thing that made the most difference was adding a couple handfulls of baby carrots while blending the soup. I sauted about 4 cloves of garlic with the onion, tripled the amount of cumin, and added an equal amount of curry powder. I gave it three forks because it's MUCH better with a few additions. Will make many times this summer!Īs written this is a two fork recipe. Stir until combined and remove from heat.
After 15 minutes, remove the bouquet garni and add cup of heavy cream. Bring the soup to a low simmer (not boiling) for 15 minutes. Then add the stock, bouquet garni, dried thyme. Very forgiving soup on quantities of zucchini and stock. Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes.
Added 4 cloves of garlic, 1 tablespoon of cumin, 1\2 tablespoon of curry powder and blended in about 3\4 c of non fat Greek yogurt.
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